Our Farmers’ Markets are brimming with more and more produce every week. The carrots and beans, tomatoes and radishes are in and the Red Bliss potatoes are still baby-sized and beautiful. So you can imagine my delight at opening Joanne Chang’s latest cookbook, “flour,too” (Chronicle Books 2013) and discovering the perfect recipe to put them all together. Joanne Chang’s recipes are a regular feature on Chewing the Fat. Pastry Chef Chang’s takes on classic American desserts from homemade Oreos https://www.chewingthefat.us.com/2012/03/joanne-changs-recipe-for-homemade-oreo.htmlto the most recent post featuring Strawberry shortcakes https://www.chewingthefat.us.com/2013/06/joanne-changs-balsamic-strawberry.htmlare extremely popular, not just with Andrew but with all our readers. Now, in “flour, too” her recipe files have been expanded to include savories from her Flour Bakeries and Cafes in Boston. This is huge boon to savory cooks like me. But fear not. Chef Chang’s new cookbook includes enough sweetness to satisfy both the baker and the cook in our house.
|Serve it as a Dinner Salad or
as a side salad above
This gorgeous salad isn’t at all hard to make. And you can easily get it on the table in 30 minutes. I first served it as a ‘supper salad’. The next day, I made ‘salades composes’ as the first course at a dinner party we gave. The salad lights up the table with its beautiful colors. The recipe calls for hard-cooked eggs, which boost its supper appeal, yet keep it vegetarian, if not vegan. Chef Chang writes that you can make it into an even heartier version by crumbling blue cheese and adding some crispy bacon to the mix. But just as it is, it was a big hit. While the eggs cooked, I made the Buttermilk-Chive Dressing. Then it was on to the vegetables. These are individually cooked in one large saucepan then ‘shocked’ in an ice water bath. Three items—baby greens, cherry tomatoes, and radishes—are used raw. The fun is in composing the plates. Then you pass the dressing around the table so that everyone can choose how much they want. Here’s the recipe: